Heat oven to 225 ºF [107 ºC].Using a knife, remove the membrane that sticks to the back of the ribs.
Seasoning ribs
Place on a baking tray with a wire rack. Season the ribs with salt and pepper.Pour 6 cups of water into the tray but stop before it reaches the ribs. Pour the liquid smoke into the water.
Cooking the ribs
Cover the tray with aluminum foil as tightly as possible, and roast covered for 4 hours.The ribs should be cooked in the steam generated by the water.
Brushing the ribs
Remove the ribs from the oven and uncover them. Discard any water left.Brush the oven-baked ribs on both sides with the sauce using a brush. Save any sauce left for serving.
Roasting or broiling
To cook in the broiler: Broil the ribs uncovered at maximum temperature for 5 minutes or until the sauce caramelizes and begins to brown.To cook on the BBQ: Grill at the maximum temperature on both sides for 3-5 minutes or until the sauce caramelizes and begins to brown.
Cook's notes
I normally use dark rum for the sauce, but have also used white in a pinch and I liked both. Use the rum you have at hand.